Baked Acorn Squash from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (325°F.). Split the squash into halves and scoop out the fibers and seeds. Sprinkle the cavity of each half with nutmeg, salt, pepper, brown sugar and a teaspoon of butte...
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Ingredients
- 3 teaspoons brown sugar, or more
- 3 acorn squash
- Salt
- freshly ground black pepper
- grated nutmeg or ground ginger
- 6 teaspoons sweet sherry (optional)
- 6 teaspoons butter
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